Summer Gold Tomato Soup with Cheddar Chili Crisp… | Roland Foods

Ingredients

• 1 bag Roland® Oven Roasted Yellow Tomatoes , drained (reserve the oil)
• 1 can Roland® Fire-Roasted Yellow Peppers , drained
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 2 cups vegetable broth
• Salt & cracked black pepper, to taste
• Roland® Sun-Dried Tomato Pesto , to garnish
• 4 slices pale sandwich bread
• 4 slices white cheddar cheese
• Roland® Spicy Chili Onion Crisp , for grilling
• Reserved oil from the Roland® Oven-Roasted Yellow Tomatoes
• Roland® Cornichon or Roland® Dill Pickles , to garnish
• Heat 2 tablespoons of reserved tomato oil in a medium sauce pan over medium heat. Add the minced garlic and shallot; sauté until softened and fragrant
• Stir in the oven-roasted yellow tomatoes and fire-roasted yellow peppers. Add the vegetable broth and bring to a gentle simmer. Continue to simmer uncovered for 15 minutes
• Blend until smooth using an immersion blender or countertop blender
• Season to taste with salt and freshly cracked black pepper. Keep warm for serving
• In a small bowl mix the spicy chili onion crisp with a bit of reserved tomato oil. Brush the outside of each bread slice with this mixture
• Layer cheese slices evenly between two slices of bread. Grill in a skillet over medium heat until the bread is golden and the cheese is melted, flipping once (about 3-4 minutes per side)
• Serve alongside yellow tomato soup garnished with a drizzle of sun-dried tomato pesto and pickles on the side